These Pepper Pinwheels with Fiery Apple Chip-Churri Touchdown Sauce aren’t just a crowd-pleaser - they’re the winning dish of a Super Bowl party cook-off! Juicy flank steak, melty pepperjack, and caramelized onions come together with a bold, smoky herb sauce that earned top spot on game day.
Thanks to Dillon Betke of PB&J's BBQ for sharing this amazing recipe with our community! Dillon was the winner of our Kosmos Q Lab tailgate recipe contest, and we see why this one took the top prize. Haven't joined the Q Lab yet? What are you waiting for! Click here to join, then keep your eyes peeled for an email with steps to join the Facebook group.
Start by roasting the garlic and preparing the peppers. Preheat your oven to 400°F (205°C). Slice the tops off two heads of garlic, drizzle lightly with olive oil, wrap them in foil, and roast for 40-50 minutes until soft and golden. For the red bell peppers, char them evenly using a high-heat torch or place them under a broiler, turning until blistered on all sides, about 2-4 minutes per side. Once charred, place them in a covered bowl to steam for 10 minutes, then peel, seed, and roughly chop.
While those cool, heat 2-4 tablespoons of olive oil or butter in a skillet over medium heat. Add the thinly sliced onions (and peppers if desired) and sauté for 8-12 minutes until softened and caramelized. Season lightly with a pinch of Double Pepper Coarse Cow Cover rub and let the mixture cool completely. Pat the flank steak dry, then pound it to an even thickness for easier rolling. Generously season both sides with 4-6 tablespoons of the rub, pressing it into the meat so it adheres well.
Lay the seasoned flank steak flat and layer 16-20 slices of pepperjack cheese evenly across the surface, leaving a small border around the edges. Spoon the cooled onion mixture over the cheese and sprinkle with chopped parsley if desired. Roll the steak tightly from the long side into a log, keeping tension as you go. Secure the roll with kitchen twine every 1-2 inches or use sturdy toothpicks. Brush the outside lightly with olive oil to help develop a good crust.
Preheat your grill to 400-450°F (205-230°C). Place the steak roll directly over the heat and grill for 4-6 minutes per side, turning carefully to brown all surfaces evenly. Use a meat thermometer to monitor doneness, aiming for an internal temperature of 130-135°F (54-57°C) for medium-rare. Once it reaches temp, remove it from the grill and let it rest for 10-15 minutes before slicing to keep the juices locked in.
While the steak is resting, make the Fiery Apple Chip-Churri Touchdown Sauce. In a food processor, pulse together the roasted red peppers, roasted garlic cloves, chipotle peppers with adobo sauce, smoked paprika, red pepper flakes, salt, and a pinch of cumin if desired. Add the chopped cilantro and parsley, along with the red wine vinegar and fresh lime juice. Pulse until the mixture is chunky but well combined.
With the processor running, slowly stream in ⅔ to 1 cup of extra-virgin olive oil until the sauce reaches a spoonable consistency. Blend in 2-4 tablespoons of Kosmo’s Q Apple Chipotle BBQ Sauce and adjust seasoning to taste. Let the sauce rest for at least 15 minutes to allow the flavors to meld. Slice the rested steak into thick pinwheels and serve drizzled with or dipped into the bold, smoky sauce. Kosmo's Pepper Pinwheels w Fiery Apple Chip-Churri Touchdown Sauce deliver juicy steak, melted cheese, and a punchy herb finish that’s built for sharing.
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